End of the Week Soup

 


 

When I moved to Lake Charles and in with my boyfriend, I was so thrilled! We had both dabbled in eating paleo but it didn’t stick so well for either of us. Since we moved in together we keep each other on track. We said if we did it together it would be easier for both of us. Not to mention we both had desires to become healthier and watch our weight.

We also both really enjoy cooking, and this lifestyle, you do a lot of it. That is also kind of why I started this blog. We would cook something up, eat it and say we have to share this with the world.

So we joined this CSA (community supported agriculture) in our area. It’s a local farm who grows produce and sells it in farmers markets in surrounding cities. They are awesome because you can show up to the farmers market and buy individual items every week or you can subscribe to a weekly box. We signed up for a weekly box. We show up every Tuesday to pick up for the week and they hand us a box of produce they selected for everyone. It varies every week to whats in season and what they have in bulk. We really like it because it has introduced us to all different types of produce that we wouldn’t have typically bought or even found in the grocery store. It’s really opened my eyes on different things to eat and I’ve learned so much more about cooking.

This recipe we just used whatever  vegetables we had left from this weeks CSA. I apologize if I don’t have exact measurements for a few things. But that’s the beauty of soup, you kinda just throw it together. You can follow these ingredients to a T or use it as inspiration to make your own blend of end of the week soup.

 


Print Recipe
End of the Week Soup
Servings
Cups
Ingredients
Servings
Cups
Ingredients
Instructions
  1. Preheat your oven for 400 F
  2. Cut your bigger vegetables like your tomatoes, bells, and onion into quarters. Cut your smaller vegetables like your cherry tomatoes and smaller peppers in half. don't forget to remove the seeds!
  3. Place your cut vegetables on a baking sheet and drizzle them with oil. Massage the oil into the veggies and sprinkle with salt and pepper
  4. Cut the top off of your garlic to expose the tops of each clove. drizzle with a small amount of olive oil, wrap up in aluminum foil, and add to your baking sheet.
  5. Place the vegetables and garlic into the oven for about 30 minutes or until they have roasted.
  6. In a blender add your basil, about 2 tablespoons of olive oil, your roasted vegetables and a pinch or so of salt and pepper. Feel free to add any other additional seasonings that you love. Give in a blend until pureed.
  7. After blended you can add it to a pot to cook down some or you can pour it into a bowl top with some green onion and enjoy!
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Again this recipe is so customizable. You can just add anything together that’s flavors complement each other. If you try it out I’d love to hear how it turned out for you.

Happy and Healthy Eating,

Haylee

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